Spicy Tofu Tostadas Recipe

Ingredients

• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked chili paste (or smoked paprika)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil or olive oil
• 1 block firm tofu
• 4 corn tortillas
• 1 (14oz) can black beans
• 4 tablespoons water
• 1 can chipotle peppers in adobo sauce (or your favorite salsa)
• 4 tablespoons Forager Project Cashewmilk Yogurt Unsweetened Plain
• ½ cup vegan queso
• ½ cup cilantro leaves, rough chopped with or without stems
• 1 lime, cut into wedges

Prep

• Preheat the oven to 375 degrees.
• In a large mixing bowl, combine chipotle chili powder, smoked chili paste (or smoked paprika), garlic powder, onion powder, salt and oil. Use your hands to break the tofu into large crumbles and gently fold into the spice mix until all the tofu is coated (try to keep the pieces from getting too small).
• Spread tofu crumbles out on a baking sheet, lined with tin foil or parchment if you’d like, and bake for 30 minutes.
• 10 minutes before the tofu comes out, put your corn tortillas in the oven to crisp - either right on the rack or on a baking sheet.
• Strain and rinse one can of black beans. Put the beans and 4 tablespoons of water in a small saucepan over low heat. Warm the beans and then mash them with a fork or zip with an immersion blender. You want a spreadable consistency
• Take the tofu and tortillas out of the oven.
• Mix the tofu (either on the baking sheet or back in the mixing bowl) with 1 diced chipotle pepper taken from the can of chipotle peppers in adobo sauce and 1 tablespoon of the adobo sauce. If you don’t have this ingredient, feel free to use 3 tablespoons of your favorite salsa.
• Time to assemble! Spread a hefty dollop of black beans on each tortilla. Next, top with tofu crumbles, a drizzle of Forager Project Cashewmilk Yogurt Unsweetened Plain, vegan queso fresco crumbles and cilantro.
• Serve with lime and your favorite hot sauce.